faifai Recipe Reviews (Pg. 1) - Allrecipes.com (13587426)

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Rich Chocolate Frosting

Reviewed: May 23, 2012
I cut the recipe in half and it was enough to frost & fill one dozen cupcakes. With a couple leftover. Also, added a dash of rum extract cause it looked like I didn't have enough vanilla. KILLER!!!
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Lemon Cupcake with Blackberry Buttercream

Reviewed: Apr. 27, 2012
The cake is very dense & moist. Didn't rise well but is dense enough that it can hold a filling well. I used 3 tablespoons of lemon juice & 1 tsp of lemon extract. The cupcakes are pretty lemony, but not very 'zingy'. You won't get 24 out of this. Maybe 12 or 14 normal-sized cupcakes. Regarding the frosting, I also cut the recipe in half and got JUST enough frosting for 14 cupcakes. Mixed it with wilton's strawberry filling instead of blackberry jam (I was working with what I had on hand!). Added extra lemon juice, to taste, to the filling to get a bit of zing there.
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Simple White Cake

Reviewed: Oct. 25, 2010
cake is slightly too sweet for a sugar cookie (i make mine with lemon zest), but still really good. i tripled the recipe to make 2 10" layers and it was about one and a half. next time, will quadruple. oh yeah, and added extra milk like everyone else. the batter was EXTREMELY thick, more like dough, even though i beat the snot out of it in the sugar/butter phase. still tastes good though.
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Caramel Frosting IV

Reviewed: Jan. 30, 2010
really really good. a bit thin. i too added some corn starch.
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Seven-Up® Cake II

Reviewed: Oct. 11, 2009
lessee: 1) used strawberry soda instead of 7up. the cake was pink, but YUMMY. 2) added 2 tsps of lemon juice; i think i'll do 4 next time, just to see what happens. 3) used a sheet cake pan instead of a bundt cake pan. still worked fine. 4) used a paring knife and poked holes, and then glazed with a lemon juice/powdered sugar glaze. DELISH! i LOVE this recipe and highly recommend it!
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Melt In Your Mouth Blueberry Cake

Reviewed: Sep. 28, 2009
the cake was very dense and didn't cook all the way to the bottom; i think this is because i used frozen blueberries and i must not have drained them enough. nonetheless i agree that by itself this is a somewhat bland recipe; a lemon glaze totally saved it (lemon juice + powdered sugar).
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Awesome Baked Sea Scallops

Reviewed: Sep. 22, 2009
having made this a couple times, i must say that my favorite way was when i didn't have bread crumbs. i took a bag of croutons and smashed 'em with the back of a pan, and used that instead. a lot of the croutons still kept their shape, and so when they baked in the oven, they became little crunchy pieces of caramelized, sauce-soaking-up toast topping. you don't get that toasty numminess if you just use bread crumbs.
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Salmon Fillets with Creamy Dill

Reviewed: Jun. 30, 2009
in general we liked it, but the prevailing opinion is that it needs some kick. we're thinking horseradish. this, btw, would be REALLY good on a salad (no dressing). i think i'd like to try it with sour cream too, instead of so much mayo.
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